DOCSLIB.ORG

Do Potatoes Cause Diabetes?

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Do Potatoes Cause Diabetes? Do Potatoes Cause Diabetes? By May 16 2012 and/or margarine. In addition, most all baked potatoes are served with butter, sour cream and/or cheese. Are potatoes dangerous? Do potatoes cause diabetes? The following analysis represents these important differences. They are of a serving of mashed potatoes, a You might think so if you followed the headlines. In loaded baked potato and a plain baked potato as served 2006, the media was full of reports making these claims, in a popular national restaurant chain. They are typical some of which are still being made today. All of this for how mashed potatoes and baked potatoes are often attention was based on the results of a study published in served and consumed in America. In addition, I have 1 the American Journal of Clinical Nutrition. included the analysis of a plain medium baked potato for comparison. The prospective study followed 84,555 women in the famed Nurses’ Health Study. At the start, the women, Mashed Potatoes (Restaurant): aged 34–59 years, had no history of chronic disease, and completed a validated food frequency questionnaire. 367 calories These women were then followed for 20 years with 24 grams of fat repeated assessments of their diet. The study 59% calories from fat concluded, "Our findings suggest a modest positive 11.4 grams of saturated fat association between the consumption of potatoes and the 28% calories from saturated fat risk of type 2 diabetes in women. This association was 9 milligrams of cholesterol more pronounced when potatoes were substituted for whole grains.” Loaded Baked Potato (Restaurant): So, let’s take a closer look at the study and see how 505 calories accurate these claims are, and where the truth really lies. 22 grams of fat Specifically, we will look at five key points. 39% calories from fat 10 grams of fat Are all potatoes equal? Or “When is a potato not a 18% calories from saturated fat potato?” 30 milligrams of cholesterol In the study, participants were asked how often, on Regular Baked Potato (Restaurant): average, in the previous year, they had consumed potatoes. The options they were given to choose from 329 calories were either: 4.5 grams of fat 12% calories from fat a) One baked or one cup mashed potato .4 grams of saturated fat b) 4 ounces of french-fried potatoes 1% calories from saturated fat 22 milligrams of cholesterol These were the only two choices the subjects could pick from. So, while these may represent how potatoes are Baked Potato (Home): often consumed here in America, they do not account for any differences in how the potatoes were prepared 160 calories and served. And mashed potatoes were counted in with .2 grams of fat baked potatoes, which are two completely different 1% calories from fat forms of preparing potatoes. .1 grams of fat .05% calories from saturated fat In America, whether it is at home or in restaurants, most 0 milligrams of cholesterol all mashed potatoes are made with milk and butter 1 O F 3 (continued) Do Potatoes Cause Diabetes? By May 16 2012 So, compared to an at-home, plain baked potato: effects of the overall Western dietary pattern.” The mashed potato gets more than ½ its calories, The researchers found that the study subjects who ate plus nearly all its fat (about 24 grams) and more potatoes also ate more red meat, more refined cholesterol (9 mgs) from "non-potato" grains and consumed more total calories (in fact more ingredients; than 500 additional calories per day). In addition, potato The loaded potato gets more than 2/3 of its intake was also associated with higher intakes of calories, plus nearly all of its fat (about 22 saturated and trans fat, and less physical activity. grams) from "non-potato" ingredients; Even the regular baked potato from the So, was the potato the problem, or was the potato a restaurant gets ½ its calories, plus nearly all its marker for a dietary pattern and lifestyle that was fat (about 4 grams) and cholesterol from "non- responsible for the results? In this study, the potato potato" ingredients (most likely oil and/or butter seems to be a marker for a high-fat, high refined grain used on the outside and/or as a regular topping). diet. As we can see, the potato is contributing only a small Trends and Truth in Taters percentage to what is most likely being counted as “potatoes” in this study. The association applied to If a food really is a causative factor in a disease, then as potatoes may be more accurately applied to how we consume more of the food (as an individual or as a potatoes are prepared and consumed and the toppings nation) we should see the disease rates go up they are served with here in America, more so than just accordingly. In addition, when we remove or lessen the the potato itself. The study admitted that "cooking consumption of the food, we should see disease rates (as methods" were not assessed, so it is safe to assume that an individual or as a nation) go down. However, this is these were typical Americans consuming potatoes in the not the case for potatoes and diabetes. Let’s take a closer way they are typically served. look: In addition, other studies on the Nurses database show Total Potato Consumption per person per year: the majority of their diets are not low fat, low saturated fat, low cholesterol or high fiber which confirms that 1970: 122 pounds they are not choosing or consuming the healthier 1996: 145 pounds versions. 2008: 117 pounds So, when is a potato not a potato? When nurses in Prevalence of Diabetes (% of population): America consume them. The Potato: Is It a Marker for Something Else? 1970: 2.00% 1996: 2.89% In this study, was the potato the problem itself, or was 2008: 6.29% the potato acting as a marker and pointing to something else that was associated with potato consumption? We see here that consumption of potatoes is trending down since 1996 yet the prevalence of diabetes is rising Quoting the researchers: faster than ever. In fact from 1996 to 2008, potato consumption fell 19% while the percentage of people "White potatoes and French fries are large components of with diabetes increased by more than 200%. a “Western pattern” diet. This dietary pattern is characterized by a high consumption of red meat, refined Most importantly, the prevalence of diabetes really grains, processed meat, high-fat dairy products, desserts, began to increase in 1996-1998, which is the same time high-sugar drinks, and eggs, as well as French fries and that potato consumption began to fall sharply. potatoes. A Western pattern diet previously predicted a risk of type 2 diabetes. Thus, we cannot completely Replication separate the effects of potatoes and French fries from the 2 O F 3 (continued) Do Potatoes Cause Diabetes? By May 16 2012 In science, the results of any one study are always 1 Potato and French fry consumption and risk of type 2 diabetes in interesting but never prove anything unless they can be women– Am J Clin Nutr 2006;83:284 –90. replicated and/or reproduced. Reproduction and 2 replication are what increase the validity of any claim. “Dietary Patterns and Risk for Type 2 Diabetes Mellitus in U.S. Men. Ann Intern Med. 2002;136:201-209. In a 4-year prospective study of 36,787 adults which was 3 Dietary Patterns and Diabetes Incidence in the Melbourne done one year later, researchers investigated the Collaborative Cohort Study Am J Epidemiol 2007;165:603–610 association between a variety of dietary patterns and type 2 diabetes.3 The study results, which were published in the American Journal of Epidemiology, found an association between potatoes and diabetes only when they were cooked with oil. In fact, they concluded that consuming a variety of cooked vegetables, including potatoes, cooked in ways other than frying, was associated with a reduced risk of developing type 2 diabetes. Other studies, similarly, have not found any correlation between diabetes and plain potatoes, and another also showed a decrease incidence of diabetes.2,3 What Causes Diabetes and Do Potatoes Play a Role? During the 20 years that the subjects in the Nurses study were followed, we saw a dramatic shift in the dietary and lifestyle pattern of Americans. Not only has potato consumption and the type of potato changed dramatically, but there have been significant changes in other areas. Americans have sharply increased their consumption of refined sugars/sweeteners, refined grains/carbohydrates, added oils/fats, hydrogenated fats/trans fat, cheese, calories, etc. Meanwhile the percentage of Americans who are overweight, and even obese, increased, while the percentage who are active fell dramatically. These factors, and not the potato itself, are what is responsible for the dramatic increase in the incidence of diabetes. Sure, mashed potatoes, loaded baked potatoes and french-fries, which are calorie dense, high in fat, saturated fat, cholesterol, sugar, and salt increase your risk for disease and should be avoided. However, there is no credible evidence that potatoes, when consumed close to their natural state and cooked conservatively by baking, boiling, and/or steaming, will cause diabetes or are associated with an increased risk. In fact, potatoes have long been part of healthy diets around the world. A more detailed version of the article was published here. 3 O F 3 Powered by TCPDF (www.tcpdf.org).
Load more

Recommended publications
  • Diarrhea Predominant-Irritable Bowel Syndrome (IBS-D): Effects of Different Nutritional Patterns on Intestinal Dysbiosis and Symptoms
    nutrients Review Diarrhea Predominant-Irritable Bowel Syndrome (IBS-D): Effects of Different Nutritional Patterns on Intestinal Dysbiosis and Symptoms Annamaria Altomare 1,2 , Claudia Di Rosa 2,*, Elena Imperia 2, Sara Emerenziani 1, Michele Cicala 1 and Michele Pier Luca Guarino 1 1 Gastroenterology Unit, Campus Bio-Medico University of Rome, Via Álvaro del Portillo 21, 00128 Rome, Italy; [email protected] (A.A.); [email protected] (S.E.); [email protected] (M.C.); [email protected] (M.P.L.G.) 2 Unit of Food Science and Human Nutrition, Campus Bio-Medico University of Rome, Via Álvaro del Portillo 21, 00128 Rome, Italy; [email protected] * Correspondence: [email protected] Abstract: Irritable Bowel Syndrome (IBS) is a chronic functional gastrointestinal disorder charac- terized by abdominal pain associated with defecation or a change in bowel habits. Gut microbiota, which acts as a real organ with well-defined functions, is in a mutualistic relationship with the host, harvesting additional energy and nutrients from the diet and protecting the host from pathogens; specific alterations in its composition seem to play a crucial role in IBS pathophysiology. It is well known that diet can significantly modulate the intestinal microbiota profile but it is less known how different nutritional approach effective in IBS patients, such as the low-FODMAP diet, could be Citation: Altomare, A.; Di Rosa, C.; responsible of intestinal microbiota changes, thus influencing the presence of gastrointestinal (GI) Imperia, E.; Emerenziani, S.; Cicala, symptoms. The aim of this review was to explore the effects of different nutritional protocols (e.g., M.; Guarino, M.P.L.
    [Show full text]
  • The Impact of a Western-Pattern Diet On
    THE IMPACT OF A WESTERN-PATTERN DIET ON THE INTERACTION OF PRENATAL STRESS, MATERNAL BEHAVIOR AND OFFSPRING PHENOTYPE By NIKKI JO CLAUSS Bachelor of Science in Psychology University of Wisconsin Green Bay, Wisconsin 2012 Master of Arts in Psychological Science Northern Arizona University Flagstaff, Arizona 2015 Master of Science in Psychology Oklahoma State University Stillwater, Oklahoma 2017 Submitted to the Faculty of the Graduate College of the Oklahoma State University in partial fulfillment of the requirement for the Degree of DOCTOR OF PHILOSOPHY December, 2019 THE IMPACT OF A WESTERN-PATTERN DIET ON THE INTERACTION OF PRENATAL STRESS, MATERNAL BEHAVIOR AND OFFSPRING PHENOTYPE Dissertation Approved: Jennifer Byrd-Craven, Ph.D. Dissertation Adviser Misty Hawkins, Ph.D. DeMond Grant, Ph.D. Mary Towner, Ph.D. ii Name: NIKKI JO CLAUSS Date of Degree: MAY 2020 Title of Study: THE IMPACT OF A WESTERN-PATTERN DIET ON THE INTERACTION OF PRENATAL STRESS, MATERNAL BEHAVIOR AND OFFSPRING PHENOTYPE Major Field: PSYCHOLOGY Abstract: Maternal prenatal stress is a significant source of developmental stress that can leave an epigenetic signature on offspring, leading to stress-related and anxious behavior. A limited amount of work has been accomplished demonstrating that a Western-pattern diet (WPD) during lactation leads to anxiety reduction in juvenile rodents. However, the impact of early developmental experience on the potential neurobiological pathways that contribute to the association between diet and behavior have not yet been elucidated. It is also unclear whether the apparent diet-induced reduction in anxiety-like behavior extends into adulthood, whether it requires a consistent highly palatable diet, or if there are sex differences.
    [Show full text]
  • Potatoes, Nutrition and Health
    Potatoes, Nutrition and Health A Review Prepared by Katherine A. Beals, PhD, RD, FACSM, CSSD Introduction Potatoes are the third most important food crop in the world after rice and wheat and the leading vegetable crop in the United States (IPC 2016). More than a billion people worldwide eat potatoes and global total crop production exceeds 300 million metric tons. Potatoes are grown in an estimated 125 countries throughout the world – from China’s Yunnan plateau and the subtropical lowlands of India to Java’s equatorial highlands and the steppes of the Ukraine (IPC 2016). The potato is agriculturally unique in that it is vegetatively propagated, meaning that a new plant can be grown from a potato or piece of potato. The new plant can produce 5-20 new tubers, which will be genetic clones of the original plant. Potato plants also produce flowers and berries that contain 100-400 botanical seeds. These can be planted to produce new tubers, which will be genetically different from the original plant (IPC 2016). There are more than 4,000 varieties of native potatoes and over 180 wild potato species (IPC 2016). The hardiness of potatoes make it possible for them to grow from sea level up to 4700 meters above sea level, in all kinds of environmental conditions. Potatoes are also an extremely efficient crop. One hectare of potato can yield two to four times the food quantity of grain crops. In addition, potatoes produce more food per unit of water than any other major crop and are up to seven times more efficient in using water than cereals (NPC 2016).
    [Show full text]
  • Association of Western Diet & Lifestyle with Decreased Fertility
    Review Article Indian J Med Res 140 (Supplement), November 2014, pp 78-81 Association of western diet & lifestyle with decreased fertility P. Nazni Department of Food Science & Nutrition, Periyar University, Salem, India Received April 12, 2013 It has been accepted that food customs are closely associated with the quality of life in both men and women’s reproductive life. Food customs are speculated to not only influence the present lifestyle but also to induce gynaecological disorders such as dysmenorrhoea, spermatogenesis and irregular menstruation. Though there is no consistent definition of regular or normal menstruation, epidemiologic evaluation of menstrual cycle has been becoming an important issue. In addition, latent development of organic diseases such as endometriosis, which are accompanied by dysmenorrhoea, is a concern under the current nutritional environment. Thus, it is an important issue to evaluate the present situation of eating habits in couples and estimate the influence of these habits on the quality of reproductive functions. A multi-faceted therapeutic approach to improving fertility involves identifying harmful environmental and occupational risk factors, while correcting underlying nutritional imbalances to encourage optimal reproduction and its function. Key words Dysmenorrhoea - food intake - irregular menstruation - menstrual disorder - nutrition - reproduction Introduction Lifestyle factors are behaviours and circumstances that are, or were once, modifiable and can be a The western pattern diet, also called western dietary pattern or the meat-sweet diet, is a dietary habit contributing factor to sub fertility. Fertility is the chosen by many people in the developed countries, capacity to produce offspring, whereas fecundity is a and increasingly in the developing countries.
    [Show full text]
  • Improving Diets in an Era of Food Market Transformation: Challenges and Opportunities for Engagement Between the Public and Private Sectors
    Improving diets in an era of food market transformation: Challenges and opportunities for engagement between the public and private sectors This brief seeks to stimulate governments and other stakeholders to help build strategies to incentivize the private sector to influence food systems in ways that will improve the food environment, and enable better dietary choices. POLICY BRIEF No. 11 | April 2018 ABOUT THE GLOBAL PANEL ON AGRICULTURE AND FOOD SYSTEMS FOR NUTRITION The Global Panel is an independent group of influential experts with a commitment to tackling global challenges in food and nutrition security. It works to ensure that agriculture and food systems support access to nutritious foods at every stage of life. Global Panel members: John Kufuor John Beddington Akinwumi Adesina Tom Arnold José Graziano Agnes Kalibata (Co-Chair) Former (Co-Chair) Former President, African Former Director da Silva President, Alliance for President of Ghana United Kingdom Development Bank General, Institute Director General, a Green Revolution Government Chief (AfDB) of International and Food and Agriculture in Africa (AGRA) Scientific Adviser European Affairs Organization of the (IIEA) United Nations (FAO) Rachel Kyte Maurício Rhoda Peace Srinath Reddy Emmy Simmons Sandy Thomas Special Representative Antônio Lopes Tumusiime President, Public Senior Adviser, Director, Global Panel of the UN Secretary President, Brazilian Former Commissioner Health Foundation Non-resident, to the on Agriculture and General for Agricultural Research for Rural Economy of India Center for Strategic Food Systems for Sustainable Energy; Corporation and Agriculture, and International Nutrition CEO of Sustainable (Embrapa) African Union Studies Global Food Energy for All (SE4All) Security Project © 2018 by the Global Panel on Agriculture and Food Systems RECOMMENDED CITATION: Global Panel.
    [Show full text]
  • An Overview of Metabolic Syndrome
    2 Objectives Discuss metabolic syndrome and its impact on overall health An Overview Assess laboratory findings of Metabolic associated with metabolic Syndrome syndrome Stephanie Blackburn, MHS, MLS(ASCP)CM Relate metabolic syndrome with chronic disease 1 3 4 Metabolic Syndrome “Metabolic” “Syndrome” Collection of cardiovascular risk Pattern of factors that accelerate the onset Refers to symptoms biochemical of heart disease, stroke, and Type 2 that together processes diabetes mellitus are involved in characteristic the body’s of a specific normal disorder or functioning disease 5 6 Leading causes of death (CDC) According to National Heart, Lung, 1. Heart disease and Blood Institute, “ a person with 2. Cancer metabolic syndrome is twice as 3. Chronic lower respiratory disease likely to develop heart disease and five times as likely to develop 4. Accident diabetes as someone without 5. Stroke metabolic syndrome” 6. Alzheimer’s disease 7. Diabetes http://www.cdc.gov/nchs/fastats/leading-causes-of-death.htm 1 7 8 History of Metabolic Syndrome 1947 Atherosclerosis Risk factors for diabetes observed in 1920s Upper Gout body Diabetes “Metabolic syndrome” coined in obesity 1950s Better understood in 1970s Kidney stones 9 10 Early 1950s 1977 – Metabolic Syndrome Term described association Low- between obesity, diabetes calorie diet Improvements: mellitus, high triglycerides, high Diabetes uric acid, and fatty liver disease Cholesterol Combination à increased risk for Low- Triglycerides atherosclerosis carb diet Later, described association
    [Show full text]
  • Dietary Patterns and the Incidence of Hyperglyacemia in China
    Public Health Nutrition: 19(1), 131–141 doi:10.1017/S1368980015000774 Dietary patterns and the incidence of hyperglyacemia in China Xin Hong1, Fei Xu1,2,*, Zhiyong Wang1, Yaqiong Liang1 and Jiequan Li1 1Department of Non-communicable Disease Prevention, Nanjing Municipal Center for Disease Control & Prevention, 2 Zizhulin, Nanjing 210003, People’s Republic of China: 2Department of Epidemiology and Biostatistics, School of Public Health, Nanjing Medical University, Nanjing, People’s Republic of China Submitted 4 August 2014: Final revision received 6 January 2015: Accepted 4 February 2015: First published online 16 April 2015 Abstract Objective: Epidemiological studies have examined associations between dietary patterns and the risk of type 2 diabetes. However, information on dietary patterns and the risk of type 2 diabetes in Chinese populations is scarce. The aim of the present study was to identify dietary patterns and examine their association with incident hyperglycaemia in Nanjing, China. Design: A community-based prospective cohort study. Dietary assessment was carried out using a validated eighty-seven-item FFQ. Dietary patterns were identified by exploratory factor analysis. Participants were categorized into tertiles of dietary factor score for each dietary pattern. The relationship between dietary patterns and hyperglycaemia risk was analysed using multivariable linear and Cox regression. Setting: Seven communities from two urban districts in Nanjing, China. Subjects: A total of 2900 of Chinese local residents aged 30 years or above, free of hyperglycaemia and other serious diseases, who participated in the baseline survey from June to September 2007 were followed up 3 years later from June to September 2010 for the development of hyperglycaemia.
    [Show full text]
  • BMJ Open Is Committed to Open Peer Review. As Part of This Commitment We Make the Peer Review History of Every Article We Publish Publicly Available
    BMJ Open: first published as 10.1136/bmjopen-2016-014530 on 19 February 2018. Downloaded from BMJ Open is committed to open peer review. As part of this commitment we make the peer review history of every article we publish publicly available. When an article is published we post the peer reviewers’ comments and the authors’ responses online. We also post the versions of the paper that were used during peer review. These are the versions that the peer review comments apply to. The versions of the paper that follow are the versions that were submitted during the peer review process. They are not the versions of record or the final published versions. They should not be cited or distributed as the published version of this manuscript. BMJ Open is an open access journal and the full, final, typeset and author-corrected version of record of the manuscript is available on our site with no access controls, subscription charges or pay- per-view fees (http://bmjopen.bmj.com). If you have any questions on BMJ Open’s open peer review process please email [email protected] http://bmjopen.bmj.com/ on September 26, 2021 by guest. Protected copyright. BMJ Open: first published as 10.1136/bmjopen-2016-014530 on 19 February 2018. Downloaded from BMJ Open The impact of diet on mortality in cancer survivors: A systematic review of current epidemiological literature ForJournal: peerBMJ Open review only Manuscript ID bmjopen-2016-014530 Article Type: Research Date Submitted by the Author: 03-Oct-2016 Complete List of Authors: Jochems, Sylvia; Maastricht
    [Show full text]
  • Gut Microbiome and Mediterranean Diet in the Context of Obesity
    Metabolism Open 9 (2021) 100081 Contents lists available at ScienceDirect Metabolism Open journal homepage: www.journals.elsevier.com/metabolism-open Gut microbiome and Mediterranean diet in the context of obesity. Current knowledge, perspectives and potential therapeutic targets * Christina Tsigalou a, , Afroditi Paraschaki a, Alexandros Karvelas a, Konstantina Kantartzi b, Kenan Gagali c, Dimitrios Tsairidis d, Eugenia Bezirtzoglou d a Laboratory of Microbiology, School of Medicine, Democritus University of Thrace, University General Hospital of Alexandroupolis, Dragana Campus, Alexandroupolis, 68100, Greece b Department of Nephrology, Democritus University of Thrace, University General Hospital of Alexandroupolis Dragana Campus, Alexandroupolis, 68100, Greece c University General Hospital of Alexandroupolis, Dragana Campus, Alexandroupolis, 68100, Greece d Laboratory of Hygiene and Environmental Protection, Medical School, Democritus University of Thrace, Dragana, Alexandroupolis, 68100, Greece article info abstract Article history: Mediterranean Diet has been recognized as one of the healthiest and sustainable dietary patterns Received 19 September 2020 worldwide, based on the food habits of people living in the Mediterranean region. It is focused on a Received in revised form plant-based cuisine combining local agricultural products and moderate intake of fish. As eating habits 14 January 2021 seem to exert a major impact on the composition of gut microbiota, numerous studies show that an Accepted 19 January 2021 adherence to the Mediterranean diet positively influences the microbiome ecosystem network. This has a Available online 2 February 2021 profound effect on multiple host metabolic pathways and plays a major role in immune and metabolic homeostasis. Among metabolic disorders, obesity represents a major health issue where Mediterranean Keywords: Mediterranean diet Dietary regime could possibly slowdown its spread.
    [Show full text]
  • Western Diet’ on Emotional, Social and Cognitive Behaviours As Revealed by a Study on Conventional and Serotonin Transporter-Deficient Mice
    The impact of the ‘Western Diet’ on emotional, social and cognitive behaviours as revealed by a study on conventional and serotonin transporter-deficient mice Citation for published version (APA): Veniaminova, E. (2020). The impact of the ‘Western Diet’ on emotional, social and cognitive behaviours as revealed by a study on conventional and serotonin transporter-deficient mice. Maastricht University. https://doi.org/10.26481/dis.20200305ev Document status and date: Published: 01/01/2020 DOI: 10.26481/dis.20200305ev Document Version: Publisher's PDF, also known as Version of record Please check the document version of this publication: • A submitted manuscript is the version of the article upon submission and before peer-review. There can be important differences between the submitted version and the official published version of record. People interested in the research are advised to contact the author for the final version of the publication, or visit the DOI to the publisher's website. • The final author version and the galley proof are versions of the publication after peer review. • The final published version features the final layout of the paper including the volume, issue and page numbers. Link to publication General rights Copyright and moral rights for the publications made accessible in the public portal are retained by the authors and/or other copyright owners and it is a condition of accessing publications that users recognise and abide by the legal requirements associated with these rights. • Users may download and print one copy of any publication from the public portal for the purpose of private study or research.
    [Show full text]
  • Are Vegan Diets a Better Alternative to Meat Eating?
    Are vegan diets a better alternative to meat eating? What they said ‘The number of animals that die to produce vegan food is astonishing’ Matthew Evans, former chef and food critic ‘Around two-thirds of all farm animals are factory farmed worldwide every year. This is nearly 50 billion animals’ Animal welfare group, Compassion in World Farming The issue at a glance On November 1, 2019, Vegan Australia announced that over 500 Australian food and other products had passed its strict certification criteria to be able to use the Vegan Australia Certified logo. The organisation further announced that these products now include Vegemite. Vegan Australia stated, ‘We're excited that Vegemite has approached Vegan Australia to be certified, ensuring that their customers and the estimated 500,000 vegans who live in Australia know that Vegemite meets the high standards set by Vegan Australia.’ In order to achieve such a certification, the item must be free from animal products, not tested on animals and have been made without using animal products in the production process. The organisation went on to claim, ‘Research conducted by Roy Morgan has found…the trend in vegetarian eating continues to [be growing], with 2.5 million people in Australia (12.1 percent of the population) now eating all or almost all vegetarian. That's an additional 400,000 individuals choosing meat-free meals in Australia since 2016.’ https://www.veganaustralia.org.au/vegemite_now_vegan_certified As part of the growing adoption of vegan foods, there has been a significant increase in the production and consumption of synthetic meat products which use plant protein in a way which simulates the taste, texture and appearance of meat products derived from animals.
    [Show full text]
  • Ireland: Obesity, the “Western Diet&
    Ireland: Obesity, the “Western Diet” and the Global Food Challenge By Caoimhghin Ó Croidheáin Region: Europe Global Research, August 23, 2015 Theme: Science and Medicine Recent reports have suggested that Ireland is set to become the most obese country in Europe. Estimates of obesity, projected out to 2030, are part of the World Health Organisation’s Modelling Obesity Project and were presented at the European Congress on Obesity in Prague, Czech Republic during May 2015. The figures for Ireland have huge implications for the seriously financially-squeezed Irish health system: In terms of obesity alone, the estimates show a big jump for women in the Irish Republic, soaring from 23 per cent to 57 per cent. The proportion of obese Irish men was expected to increase from 26 per cent to 48 per cent, while the figure for those either overweight or obese rises from 74 per cent to 89 per cent. According to a combination of statistics from WHO, OECD and Eurostat Ireland is third in obesity levels in Europe after Hungary and Great Britain. There is no doubt that there is a link between levels of obesity and what is known as the Western pattern diet. The Western diethas been characterised ‘by high intakes of red meat, sugary desserts, high-fat foods, and refined grains. It also typically contains high-fat dairy products, high-sugar drinks, and higher intakes of processed meat.’ However, there is a certain smugness in the mainstream media which points at fast food restaurants as the source of all food evils in society yet on a recent visit to a ‘good’ restaurant Dublin I noticed that at least 80% of the clientele were overweight and about 20% were grossly overweight.
    [Show full text]